Pan-Seared Scallops with Vanilla Beurre Blanc

Name: Pan-Seared Scallops with Vanilla Beurre Blanc
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 large sea scallops; Salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1/2 cup white wine; 1/4 cup heavy cream; 1 tablespoon shallots, minced; 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract); 3/4 cup unsalted butter, cold and cubed; Salt to taste

Highlighted under: International Plates

I can’t get enough of the luscious and delicate flavor of pan-seared scallops, perfectly complemented by a rich vanilla beurre blanc sauce. Each time I prepare this dish, I revel in the buttery texture of the scallops and the subtle sweetness of the sauce. It’s an elegant meal that feels indulgent yet can be achieved in my own kitchen with just a few ingredients. This dish not only impresses but also showcases my love for seafood by elevating the flavors to a delightful crescendo. Perfect for special occasions or a romantic dinner, I guarantee it will leave everyone craving more.

Created by

Harriet Mason

Last updated on 2026-01-10T01:37:12.332Z

When I first attempted to make pan-seared scallops, I had no idea how transformative the experience would be. The way the scallops caramelize and develop that beautiful crust is magical. I learned that the key is to make sure the skillet is hot enough before adding the scallops, allowing them to sear rather than steam. This simple technique yields a sensory delight that transports me to a seaside restaurant.

The vanilla beurre blanc might seem daunting, but with a little patience, it's easier than it looks. I’ve discovered that whisking in cold butter at the end gives it that silky finish that truly elevates the dish. Trust me, serving this will undoubtedly impress my guests and have them coming back for seconds!

Why You'll Love This Recipe
The sweet and savory balance of scallops and vanilla sauce.
A visually stunning dish that’s surprisingly easy to prepare.
Perfectly tender scallops that melt in your mouth.

Mastering the Scallops

The key to achieving perfectly pan-seared scallops lies in their preparation. Start by patting the scallops dry with a paper towel, removing excess moisture to help them sear rather than steam. It’s essential to let them come to room temperature for about 15 minutes before cooking. This ensures even cooking and allows you to achieve that coveted golden crust. When seasoning, be generous but not overwhelming; the natural sweetness of the scallops should shine through, complemented by the richness of your butter sauce.

Cooking scallops requires precise timing and heat control. Heat the olive oil in a skillet until shimmering but not smoking—about 375°F (190°C) is ideal. Add the scallops allowing them ample space; crowding the pan leads to steaming instead of searing. Sear for 2-3 minutes on one side until a golden crust forms, then flip them carefully. As you add butter to the pan, use a spoon to baste the scallops with the melted butter for additional flavor and moisture.

Understanding Beurre Blanc

The vanilla beurre blanc sauce elevates the dish with its creamy texture and unique flavor profile. Start by simmering the wine, cream, and shallots until the mixture reduces by half, concentrating the flavors. The addition of the vanilla bean or extract is what sets this sauce apart, infusing it with a sweet perfume that complements the scallops beautifully. Remember to monitor the heat; a gentle simmer (not a rolling boil) is essential to avoid separating the sauce when you whisk in the cold butter.

Incorporating the cold butter correctly is crucial for a silky beurre blanc. Ensure the butter is cubed and cold; this helps achieve an emulsion. Whisk it in gradually over low heat, allowing each piece to melt before adding the next. If your sauce appears too thin, continue gently cooking until it thickens slightly. If it separates, furious whisking over low heat or a quick blend can often bring it back together. Adjust the seasoning with salt just before serving to let the flavors sing.

Ingredients

Gather all your ingredients before starting to ensure a smooth cooking process.

For the Scallops

8 large sea scallops
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon unsalted butter

For the Vanilla Beurre Blanc

1/2 cup white wine
1/4 cup heavy cream
1 tablespoon shallots, minced
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
3/4 cup unsalted butter, cold and cubed
Salt to taste

Once you have all your ingredients ready, you can start cooking.

Instructions

Read through all steps before starting to make sure you are prepared.

Prepare the Beurre Blanc

In a small saucepan, combine the white wine, heavy cream, minced shallots, and vanilla bean (or extract). Simmer over medium heat until reduced by half. Gradually whisk in the cold butter until the sauce is creamy. Season with salt and set aside.

Sear the Scallops

Pat the scallops dry and season both sides with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, add the scallops, cooking for about 2-3 minutes until golden brown. Carefully flip and add the butter, cooking for another 2 minutes. Remove from heat.

Plate and Serve

Place the scallops on a plate and drizzle the vanilla beurre blanc over them. Serve immediately with your choice of sides.

Enjoy your exquisite meal!

Pro Tips

Make sure the scallops are dry before searing to achieve a beautiful crust. Also, adjust the thickness of the beurre blanc to your preference by adding more or less butter.

Variations and Pairings

While this dish shines with the classic vanilla beurre blanc, feel free to experiment with flavors. A citrus beurre blanc using orange or lemon zest can add a refreshing twist, enhancing the scallops' natural sweetness. Similarly, consider adding herbs like tarragon or chives to the sauce for an aromatic lift. These variations not only keep the dish fresh but allow you to tailor it to your personal taste or seasonal ingredients.

When it comes to sides, roasted asparagus or sautéed spinach beautifully complement the richness of the scallops and sauce. A light, herbed quinoa or creamy risotto also pairs well, adding contrasting textures and flavors. Additionally, a crisp, white wine, such as a Sauvignon Blanc or a light Pinot Grigio, can enhance the overall dining experience, accentuating the dish's creamy and sweet components.

Storing and Reheating

If you have leftovers of this elegant meal, store the scallops and beurre blanc separately in airtight containers in the refrigerator for up to two days. Reheating requires care; gently warm the scallops in a skillet over low heat to avoid overcooking. For the sauce, reheat over low heat until just warm, stirring constantly to bring it back to a silky consistency. Avoid using the microwave, as it can alter both the texture of the scallops and the sauce.

However, it's worth noting that scallops are best enjoyed fresh. If you're looking to prepare ahead, consider making the beurre blanc in advance and simply searing the scallops just before serving. The sauce can be reheated effortlessly and poured over newly cooked scallops, allowing you to enjoy a restaurant-quality meal with minimal fuss while ensuring freshness.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry.

→ What can I serve with this dish?

It pairs wonderfully with asparagus or a fresh mixed salad.

→ How do I know when the scallops are cooked?

Scallops should be opaque in the center and have a golden crust on the outside.

→ Can I make the beurre blanc ahead of time?

It's best freshly made, but you can keep it warm in a thermos until ready to serve.